Growing up I ate white rice every day. If that sounds odd to you, let me inform you that I was born and raised in Miami and my heritage is Cuban. We ate white rice every day because white rice goes with everything. At least that's what the Cuban in me thinks.
I can't think of a Cuban dish that is not served with white rice, often topped with black beans. White rice is a staple that is even served alongside traditional American holiday fare. You want white rice with your Fourth of July hamburgers and hot dogs?
My abuela always rinsed her rice to get rid of excess starch. I don't rinse mine, but you are welcome to if you want. Cubans also do not usually serve their white rice sticky.
1 cup long-grain white rice
1 3/4 cup water
1/2 tsp salt
1 tbsp extra virgin olive oil
Combine all ingredients in a lidded pot on the stove. Bring to a boil. Stir, cover pot, and lower heat to medium low. Cook for 20 minutes. Turn off heat. Leave covered for 5 - 10 minutes. Uncover and serve.
The rice may also be made in a rice cooker. I kid you not, my family sent me off to college with a Hitachi rice cooker. Those things are fool-proof, or in my case Betty Crapper-proof!
Have a wonderful Fourth of July!